French-Style Marinated Cheese will dress up your cheese board, appetize your cocktail party, or be a cherished savory gift from your kitchen.
Today’s French-Style Marinated Cheese cubes recipe is a multi-tasker, and has you covered for the entire upcoming season, if you…
- are putting together a cheese board for an upcoming gathering
- need some substantial nibbles so the wine doesn’t go to your head too fast at your cocktail party
- want a light lunch or a protein snack mid-afternoon
- want to give out a savory homemade present for any gift-able occasion
And did I mention it takes all of 10 minutes, if that, to pull this together? 😀
Hey, I have an idea: How about giving a small jar of this marinated cheese to all your guests as they depart your dinner party? I guarantee you will have people begging to be on your invite list. If giving as a gift, you’ll have to make several batches, depending on the number of your guests.
We’re using Jarlsberg cheese in this today. Jarlsberg offers a slightly nutty, mild, utterly delicious taste, and is special enough to make every occasion a party.
If you say, “cheese?” I say, “Yes please!”
French-Style Marinated Cheese will dress up your cheese board, appetize your cocktail party, or be a cherished savory gift from your kitchen.
Ingredients
- 6 ounces Jarlsberg Original, Lite or Hickory Smoked Cheese
- 2 ounces black or green olives
- 1 small shallot
- 1 tablespoon fresh oregano or tarragon (or 1 teaspoon dried)
- 1 teaspoon green or black peppercorns
- 2 sprigs fresh thyme (or 1/2 teaspoon dried)
- 1 clove garlic
- 2 tablespoons white wine vinegar
- 4 tablespoons extra-virgin olive oil
- 1 glass canning jar (a jar with a tight lid)
Directions
- Cut cheese into small cubes, thinly slice olives and shallots. Finely chop fresh oregano, crack the peppercorns, and finely mince thyme and garlic.
- To make marinade: Whisk vinegar with oil, oregano, peppercorns, thyme and garlic. Layer cheese, olives and shallots inside jar. Cover with marinade and seal with lid.
- Place jar in refrigerator to marinate 1 day. For best results, use within 3-4 days.
- To serve: Pour out into a bowl to place on your cheese board. Offer toothpicks for guests to spear cheese cubes and olives.
- If giving as a gift: Leave the lid on and tie a bright ribbon around the top of the jar. Hang a gift tag, and voila!
Notes
Recipe source: Chef George Duran, for Jarlsberg cheese.
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